250g of wholemeal
250g of plain flour
100g of whole oats
15g of salt
15g of bicarb
500g of buttermilk or yogurt
40g of honey
40g of treacle black
200g water
100g white wine vinegar
50g caster sugar
4g salt
1 bay
A few sprigs of dill
10 crushed black pepper
Sliced baby cucumbers
Bring all to a simmer and allow to cool, then add the sliced cucumber.
Preheat the oven to 200c.
Mix all the dry ingredients together in a bowl. Make a well in the center and then mix in the honey, treacle and buttermilk, working everything together lightly with your hands until you have a loose, wet dough.
With floured hands, divide the dough into two, then form the dough into rounds and place onto a flour lined baking sheet. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf.
Place into a convection oven preheated to 200c and bake for 40-45 minutes until the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack before use.
1 slice of soda bread
A generous spread of crème fraiche
Layer on the smoked salmon
Picked dill (see receipe)
Pickled cucumber
Microplaned lemon zest & fresh black pepper
Add extra picked dill over the top
250g of wholemeal
250g of plain flour
100g of whole oats
15g of salt
15g of bicarb
500g of buttermilk or yogurt
40g of honey
40g of treacle black
200g water
100g white wine vinegar
50g caster sugar
4g salt
1 bay
A few sprigs of dill
10 crushed black pepper
Sliced baby cucumbers
Bring all to a simmer and allow to cool, then add the sliced cucumber.
Preheat the oven to 200c.
Mix all the dry ingredients together in a bowl. Make a well in the center and then mix in the honey, treacle and buttermilk, working everything together lightly with your hands until you have a loose, wet dough.
With floured hands, divide the dough into two, then form the dough into rounds and place onto a flour lined baking sheet. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf.
Place into a convection oven preheated to 200c and bake for 40-45 minutes until the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack before use.
1 slice of soda bread
A generous spread of crème fraiche
Layer on the smoked salmon
Picked dill (see receipe)
Pickled cucumber
Microplaned lemon zest & fresh black pepper
Add extra picked dill over the top
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